Sweet Potato Crust

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Yeah, you read that right. This is insane! Insanely good. And insanely easy. Like the you-can-hardly-believe-it’s-this-easy kinda easy. No joke. And none of the pie dough mumbojumbo. No cutting-butter-into-the-dough-and-making-sure-it-doesn’t-melt drama. (And yes, for me it can turn into a drama)

To make this amazing, delicious, I-could-eat-this-everyday crust, first peel the sweet potatoes (I hope that’s kinda a no-brainer…) Then cut ‘em up. Throw ‘em in a pan with some oil and salt. If you’re feeling extra adventurous add some fresh herbs (I used rosemary; amazing!). Bake it. Nicely arrange the baked potatoes in the pan.

That’s it. Seriously.

sweetpotatocrust5_april2015
This is before I “nicely arranged” it; even though, when I think about it now, I don’t see why you can’t just leave it like this when you’re having a lazy day (which is basically every day for me)

And now I’m craving this again. Yeah, I could eat the crust by itself.

But that would kinda defeat the purpose of its being a crust. So I filled it with a yummy quiche filling. More on that later!

Oh, and did I mention this crust is totally gluten free? That’s just an added bonus ;)

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I’m keeping this post short and sweet because this recipe is short and sweet and I’m drowning in school x| (A little more than a month before I graduate! yippee !! — I may be graduating but please don’t have high expectations for the maturity levels–mom, dad, I’m lookin’ at you :) )

So, if you’ll excuse me, I’ll be eating my sweet-potato-crust quiche while solving limiting reactant problems for Chemistry.

One.

More.

Month.

*deep breathe*

5.0 from 2 reviews
Sweet Potato Crust
 
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A simple sweet potato crust that leaves flour-pie-dough crusts in the dust! This will become a staple in your kitchen!
Author:
Serves: 1 10-inch pie crust
Ingredients
  • 4 medium sweet potatoes, chopped into circles (about 4 cups)
  • 2 tsp salt
  • 1 tbsp oil*
  • optional: fresh or dried herbs
Instructions
  1. Preheat oven to 425F.
  2. In a lightly greased baking pan toss the sweet potatoes with the salt, oil, and herbs (if using any).
  3. Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking**.
Notes
*I used coconut oil for baking and afterwards sprinkled a little bit of olive oil to mask the coconut taste;any oil works, however
** If you want a crispier crust, for the last two minutes of baking, broil the potatoes on high. Watch them closely, though, to keep them from burning!

 

 

 

Pizza Dough

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Yes, there is yeast in this dough. But please, PLEASE don’t run away! Yeast isn’t as hard to work with as you may have been led to believe.

And coming from me, that means a lot. Because I used to be terrified of working with yeast. It seemed too picky for my simple ways: cold water won’t activate it but hot water’ll kill it; don’t ‘feed’ it too much flour at once or the whole world will fall apart (the end-result will also taste really yeasty), etc. How to tame the great terror known as yeast? Experience.

And let me tell you, I do NOT like that answer. I mean, it doesn’t seem like a quick-fix solution. But it can be. (If you use someone else’s experience! ha)

Well, anyways, lemme demystify yeast for you.

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1) What kind of water activates yeast? Warm water. How do you know its warm? The easiest way to know is to stick your finger/hand under the faucet and feel the water; if your hand is comfortable (not too cold and not too hot) then the water is ready to activate them yeast! (Think Goldilocks and her porridge)

2) A starter…what’s a starter? It’s just a mixture of that warm water, yeast, and flour that’s set aside for a little while to ferment (allow the yeast to activate). The starter is ready to use when it’s foamy and bubbly  (pretty sure those two words mean the exact same thing but I just had to use them both!) The amount of flour you use for the starter will affect how long it takes to get to the foamy stage–more flour gives the yeast more “food,” activating it quicker.

Fun fact: technically you don’t even need to add yeast to make the dough rise! If you mix up the water and flour and leave it for long enough, the yeast from the air will be “attracted” to it and voila! (you have to add more water and flour every so often to keep “attracting” and “feeding” the yeast) And that, my friends, is the basis of how sourdough breads are made.

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My oh-so-sophisticated equipment for letting the dough rise. I just cover the bowl with a cloth and leave it (if it’s cool in the kitchen, I’d suggest putting it in a warm oven to speed up the rising process)

3) When is it done rising? When it’s doubled in size. I usually let my dough rise twice. After the first rise, punch it down and knead it before letting it rise again. After the second rise, it’s ready to be baked to perfection!

4) Does the surrounding temperature matter while it’s rising? Well, kinda sorta. You could technically leave it in the fridge and it would rise–after hours. The reason you usually let it rise in a warm atmosphere is to speed up the process. You can adjust the temperature according to your schedule. (I would suggest doing that after you’ve worked with yeast-doughs some and are comfortable with them–which won’t take long! :) )

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5) Why let the dough rise after being shaped? When making bread and pizza, letting the dough rise in the oven gives it more “umph”– it gets “light and fluffy.” If you ever baked a loaf of bread without giving it this final rise, it’ll be a whole lot denser (which is great if that’s what you like). For this pizza, I wanted a thin-crust, so I skipped this final rise. If you prefer a thick-crust pizza, let the dough rise in a warm oven (or cold; it’ll just take longer–check out #4 to find out why)

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Any other questions I didn’t get to here? Feel free ask in the comments section!

And now, armed with this knowledge, you are fully ready to be entrusted with this pizza dough recipe. Make your tastebuds and stomach proud! :)

Pizza Dough
 
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It only takes a simple pizza dough recipe to make an amazing pizza! If you're feeling adventurous, feel free to add herbs (fresh or dry), spices, grated cheese, etc. Get creative!
Author:
Serves: 2 large, thin-crust pizzas
Ingredients
  • 1½ cups warm water
  • 1 tbsp yeast
  • 2¼ cups white flour
  • 1½ cup whole wheat flour
  • 2 tsp salt
Instructions
  1. Mix ¼ cup of the warm water with the yeast and a tablespoon of the white flour. Cover with a cloth and set aside (for about 15 minutes)
  2. Once the mixture is foamy, add the rest of the water and stir. Mix in the salt and 1 cup of the white flour. Add the rest of the flour and kneed on a lightly floured surface. Cover and let rest until the dough has doubled size.
  3. Afterwards, kneed the dough for a few minutes before covering it and leaving it to rest once again (until it has doubled in size).
  4. Kneed the dough once again (the last time--I promise!) The dough is now ready to be shaped and topped! For a thin crust pizza, roll the dough out, transfer to a greased baking pan/sheet, top with your favorite sauce and toppings, and cook at 400F for about 15 minutes.
  5. For a thick-crust pizza, roll the dough out, transfer to a greased baking pan/sheet, and let rise in a warm oven for about 10 minutes before finishing it with your favorite sauce and toppings. Cook at 400F for about 15 minutes.
Notes
If you find that your dough is getting too stiff, sprinkle a bit of olive oil (instead of flour) on it and kneed the oil into the dough

 

 

Crepe Cake (Torta od Palačinke)

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Crepes have always been a delicacy for me and my family (in Serbian we call them “palačinke”; and “torta” means cake, hence the title)

We used to always eat them like rolls (slather them in jam, roll up, and devour) The thought of layering them and making them into a cake didn’t even pass through my mind until I saw this Crepe Cake by Taylor on her food blog. The moment I saw it I knew I had to make a crepe cake!

My family and I love to fill crepes with whipped cream, ground walnuts (or almonds, whatever’s handy) and top them with honey. With that in mind, the filling for this cake was born.

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The crepes are wayy to easy to make! Just mix up some milk, eggs, and flour (I never thought of mixing it up in a blender until I read about it from Taylor and I’m still in shock as to how I never thought of that before!)  Pour about 1/4 cup batter in a pan and cook each crepe until golden. crepecake2_feb2015

I used coconut cream to make the whipped cream filling. I found my can of coconut cream from Trader Joe’s. Just refrigerate it for at least two hours (overnight is preferred); turn it upside down and open the can from the bottom. Drain the liquid from the top and reserve it for another recipe (it goes great in smoothies! just sayin’)

Scoop the cream out of the can and whip it up. Add in some ground almonds/walnuts and a dollop (love that word!) or two of honey. And that’s it! Seriously.

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To assemble this beauty, place a crepe on the serving dish and spread a thin layer of the whipped cream on top. Repeat with the rest of the crepes, stacking them on top of each other. Frost the sides of the cake with the remaining whipped cream and top with some more ground nuts and drizzled honey to finish off this cake!

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 Can we just look at those layers for a moment? Those *13* layers! Just looking at it someone would think you had to slave away to make this; let’s let them think that and be impressed :)

Crepe Cake (Torta od Palačinke)
 
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Author:
Serves: 1 six-inch cake
Ingredients
  • For the crepes:
  • 16 oz milk*
  • 2 large eggs
  • 2 cups flour
  • coconut oil, for cooking
  • For the filling:
  • 1 can coconut cream, refrigerated for at least 2hr
  • 1 cup ground walnuts or almonds (or a mixture of both)
  • 2-4 tbsp honey, to taste
Instructions
  1. Put all the crepe ingredients in a blender and blend on high until thoroughly mixed.**
  2. Melt a teaspoon of coconut oil in a ***six-inch pan over medium heat. Once the oil is hot, pour about ¼ cup of batter into the pan and make a circular motion with the pan's handle so that the batter evenly spread over the pan. Cook until the top of the crepe is no longer liquid-y (about 30-45 seconds) and then flip and cook for another 30-45 seconds.
  3. Place the cooked crepe onto a plate and repeat with the remaining the batter (add a few drops of coconut oil between each crepe to keep them for sticking to the pan). Cool completely.
  4. While the crepes are cooling, make the filling. Take the coconut cream out of the fridge and turn it upside down. Open the can and drain out the liquid (reserve for another recipe).
  5. Scoop out the coconut cream and whip (about 45 seconds). Add in the ground nuts and honey; whip until evenly incorporated.
  6. Once the crepes have cooled, place one on a serving dish. Spread with a thin layer of cream and top with another crepe.****
  7. Repeat with the remaining crepes, topping the last crepe with cream.
  8. *****Spread the remaining cream on the sides of the cake. Sprinkle ground nuts on top (optional) and finish with a drizzle of honey.
  9. Refrigerate for at least 30 minutes before serving.
Notes
*You can use 16oz milk or 8oz milk and 8oz water
** If you would rather not use a blender, just whisk all the ingredients together in a large bowl
*** You can use whatever sized pan you want; the only thing affected will be the number of layers (using a six-inch pan I got about 13 layers)
****Gently spread the cream on the crepes to prevent the crepes from sliding around
*****Before frosting the sides, you can trim the edges of the crepes to make them more uniform; this is totally optional, though (unless if you're a perfectionist; then you better trim them edges!)

Recipe inspired by Crepe Cake from FoodFaithFitness

 

Pecan Rolls

pecan_rolls11_blog_Jan2015 Hope everybody’s had a great start to the New Year! 2015, here we come! Most of us have our healthy-diet resolutions in full swing, so why am I sharing these rolls with you? Good question. Because they’re sooo good, and every diet needs balance!

So, yeah, that means sweets, including pecan rolls, have their place. And *these* pecan rolls have exactly 1/4 cup sugar in them. Yeah, you read that right! The only sugar is in the pecan topping. Talk about guilt free ;)

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A few weeks ago I entered a giveaway on Sallys Baking Addiction and was one of the lucky winners to get her cookbook and a bag of chopped pecans! (The giveaway was sponsored by  Diamond of California® Nuts) Can I just say this is one of the cutest cookbooks ever? Open up the cover and find a page full of sprinkles; flip another few pages and find the table of contents: from cakes to cookies and muffins to candy, this book covers every craving your sweet tooth will have!

When I found the pecan rolls recipe (“Grandma’s Sticky Pecan Rolls”) I knew I had to make it with the pecans from Diamond Nuts. It was just meant to be.

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To make the pecan topping, all you need are chopped pecans, a little bit of butter, some sugar, and a dollop (isn’t that a fun word?) of molasses. The molasses I used this time came from a quaint little shop we visited when we were in Helen, GA: Nora Mill Granary.If you’re ever near there, you gotta check it out! They grind their own grains and are more than happy to show you around and get you acquainted with their mill. We loved it and can’t wait to go back! (My mom specifically loves their Pioneer’s Porridge; we’ll probably need to head back when she exhausts her big bag of it) :)

pecan_rolls3_blog_Jan2015 Back to these delicious rolls! The dough is a simple yeasted one, no fancy-shmancy ingredients. Just mix it all together and let it rest for a few minutes.

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After the dough has rested, roll it out and fill with grated apples, pecans, and cinnamon.

Wait–stop! Don’t leave!

The grated apples replace the usual sugar-and-butter filling: they add sweetness and moister. The first time I made it that way, I had my doubts, I admit. But one bite converted me–it’s delicious AND healthy? Ah, yes, please!

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Roll up the deliciousness into a tight log and cut into 10 pieces

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Then place in the baking pan on top of the pecan topping.

Side note–in the above picture, I had completely forgotten about my pecan topping, so I ended up putting the rolls in. After realizing my mistake, I (tried to) carefully remove them, spread the pecan topping on the bottom of the pan, and then put the rolls back in the pan. Don’t make my mistake…

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After baking, resist the urge to cut one out immediately; just let them cool slightly before giving into the urge :)

5.0 from 1 reviews
Pecan Rolls
 
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These pecan rolls come with all the deliciousness expected but none of the guilt!
Author:
Serves: 10 rolls
Ingredients
  • Pecan Topping:
  • ½ cup chopped pecans
  • 3 tbsp butter, melted
  • ¼ cup sugar
  • 1 tbsp molasses
  • Dough:
  • 2¾ cups all purpose flour
  • 1 tsp salt
  • 2¼ tsp instant dry yeast
  • ½ cup water
  • ¼ cup milk
  • 2½ tbsp butter
  • 1 egg
  • Filling:
  • 4 apples, peeled and grated
  • ½ cup chopped pecans
  • 1 tbsp cinnamon
Instructions
  1. To make the pecan topping...Mix together the butter, sugar and molasses. Add in the pecan, mix thoroughly, and spread on the bottom of a lightly greased baking pan.
  2. To make the dough...Combine the 2¼ cups flour, salt, and yeast in a large bowl. Set aside.
  3. Pour the water and milk in a small pan and add in the butter. Heat on medium low, stirring constantly, until the butter is melted and the mixture is homogeneous.
  4. Add the butter mixture to the flour and stir a little. Then add the egg and stir until a soft dough is formed (an additional ½ cup of flour may be needed if the dough is too wet).
  5. Knead the dough for a few minutes on a lightly floured surface. Lightly flour the bowl it was in previously before placing the dough back inside and letting it rest for 10 minutes.
  6. To fill the rolls...After the dough has rested for 10 minutes, roll it on a lightly floured surface into a rough rectangle about 14 x 8 in.
  7. Spread the grated apples evenly in the filling, leaving about a 1 inch border from the edges. Sprinkle on top the pecans and cinnamon before tightly rolling the dough along the long edge. Cut into 10 pieces (each will be roughly 1½ in wide) and place on top of the pecans in the baking pan.
  8. Place in a warm oven* for 15 minutes or so (until the rolls have doubled in size).
  9. Heat the oven to 375F and bake until the rolls are lightly browned (25-30 min). Rotate the pan after 15 minutes and loosely cover with aluminum foil for the rest of the baking time.
  10. Remove from the oven and slightly cool before serving.
Notes
*I preheated my oven to around 200F, turned it off, and then placed the rolls inside.

Recipe adapted from Sally's Baking Addiction's cookbook's "Grandma's Sticky Pecan Rolls"

 

This post was not sponsored by Diamond of California® Nuts, SallysBakingAddiction ,or Nora Mill Granary. All thoughts and opinions are my own.

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Favorite Recipes of 2014

Fav 2014 Recipes

Well guys, 2014 is quickly coming to a close. It started off here with one of my favorite pasta salads, got momentum with this Coconut-Lovers Cake, and flew off with this delicious (and patriotic!) Fourth Of July Cheesecake; and that was only the beginning! Need I remind you of these delicious Peach Hand-Pies (O Summer Fruits, wherefore art thou Summer fruits?), an easy and healthy Quinoa Enchilada Casserole, the real-deal Enchiladas, and my favorite Chocolate Tart. And that, my friends, is only a small snapshot of the recipes!

Wondering which recipes were the most popular? I’ve listed the top 5 below!

Continue reading Favorite Recipes of 2014

Make Your Own Granola!

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It all started about a year ago when my sister made a batch of granola according to a recipe she had found in a magazine. It was love at first bite. I knew I had to make my own batch of this versatile mix; and I’m so glad I did! Granola has become one of my favorite breakfasts (pancakes and scones can’t be forgotten :) ) and snacks!

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This basic recipe opens up a world of endless variations and combinations: like cranberries, add it in! Don’t like pecans? Add walnuts. Don’t like any kind of nut? Leave it out. Get creative!

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In my granola I added mixed nuts (pecans, cashews, almonds, etc), shredded coconut, raisins, and dried figs.  Make sure to add in dried fruits after the granola is baked; I once mixed in the dried fruits before baking, resulting in some hard pieces of fruit. Don’t make my mistake– unless, you know, you like hard pieces of fruit.

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Eat with milk, top yogurt with it, or eat it by itself! Whichever way, it’s pure deliciousness :)

Make Your Own Granola!
 
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This is a basic recipe for granola; there's an endless world of variations and combinations. Get creative!
Author:
Serves: about 3 cups
Ingredients
  • 2 cups rolled oats
  • 1 cup mix-ins (nuts, dried fruits, etc), chopped when necessary
  • ¼ cup coconut oil, melted
  • honey, to taste*
Instructions
  1. Preheat the oven to 325F.
  2. Mix together the rolled oats, mix-ins (except the dried fruits), and coconut oil. Spread in a baking pan** and bake for about 45 minutes, mixing every 10-15 minutes.
  3. After baking, mix in the dried fruits and cool before storing in an airtight container.
Notes
*Coming from a family that doesn't like very sweet granola, I only used 1 tbsp of honey
** I used a 9x13 baking pan; any pan will work, but baking time may differ

 

THE Best Hot Chocolate

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*belts out “It’s the MOST WONDERFUL TIIIME OF THE YEEEEAR”* Am I the only one who’s ECSTATIC about the fact that it’s only TWO MORE WEEKS till CHRISTMAS!? Yeah, I didn’t think so; maybe I just have a harder time keeping it in.

Over the years I’ve become quite the hot chocolate connoisseur (I admit it: I had to look up the spelling of that word…) Cinnamon, oh yeahh. Nutmeg, yes please! Cloves, bring it on. Ginger, just a tad. Vanilla, can’t leave that out! Hot chocolate is sooo much more than just the usual cocoa, sugar, and milk (don’t get me started on what I think about using water instead; it’s a big no no) Those three ingredients are just the base, the starting point. And then you add in all the spices you like! The result: true comfort food (er, drink)

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Last week (the week before finals) I made myself a cup of hot chocolate (almost) every day. I mean, seriously, how do you except me to get through studying without my hot chocolate or tea? You don’t, that’s what. (Speaking about school: I have my last final tomorrow and BAM! I’m done with this fall semester *happy dance*)

Anyways….

Hot Choco 3

Not only is this hot chocolate a party for your tastebuds, it’s also dangerously easy to make! Just mix up all the ingredients (except the milk); then stir in the hot milk and that’s that! Whipped cream goes really well with it, just sayin’ (it also melts very quickly, as evidenced in the above photo)

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And one last random thing: is this or is this not the cutest Christmas napkin! It’s very comforting, too ;)

THE Best Hot Chocolate
 
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Not only is this hot chocolate a party for your tastebuds, it's also dangerously easy to make! Top with whipped cream and enjoy!
Author:
Serves: 1-2 mugs
Ingredients
  • 4 tsp unsweetened cocoa powder
  • pinch of ground ginger
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • dash of cloves
  • dash of nutmeg
  • 1 tbsp honey (or sugar), more to taste
  • 1½ cups milk
Instructions
  1. Heat the milk on medium-low heat until it begins to simmer.
  2. Mix the rest of the ingredients together in a mug.
  3. Add a teaspoon of milk to the mug and stir until smooth and creamy.
  4. Add the rest of the milk and stir.
  5. Serve with whipped cream and sip on this deliciousness!
Notes
*If making two mugs, just divide the dry ingredients between the two mugs and add ½ tsp of hot milk to each, stir, and then add in the rest of the milk

 

Misadventures With Frozen Blueberries

I told you guys I would share with you my adventures in the kitchen (the good and not so good). Well, this was a not so good adventure. Don’t get me wrong, the scones tasted delicious! It’s just…well….I kinda sorta may or may not have made a mistake with the blueberries. I knew frozen blueberries could give off an unpleasant look when mixed into dough, but, for some reason, I thought it would be ok. And it was ok. I quickly mixed in the blueberries and stepped back in triumph: they hadn’t let any ugly color out! So I put the dough in the fridge.

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And then I took it out and stared down at the grayish-blue dough. Fail. What went wrong? Well,apparently while the dough was in the fridge the blueberries slowly began to thaw and turn the dough from a lovely white color to a not-so-lovely color. I seriously thought about not sharing these with anyone in an attempt to forget about them…I mean, they were purple–seriously.

Misadventures with frozen blueberries 3  The purple color kinda wore off in the oven (thankfully; I’m not sure how my little brother would have reacted if I had offered him purple triangles to try..) Still, not the prettiest scones, but so, so tasty! Definitely not sharing the recipe with you guys at this point– unless you want purplish scones.

So, in addition to overmixing frozen blueberries, keeping the dough in the fridge will also result in ugly colors. Lesson duly noted.

Green Bean Side

Green Bean Side 4 Thanksgiving is in two weeks. TWO WEEKS, people! My pulse is already quickening in the anticipation of the turkey, cranberry sauce (one of my favorites (if not my favorite)), stuffing, gravy, green beans, pies, rolls, and so much more! I. Cannot. Wait.

During our Thanksgiving feasts, I’ve realized my family and I go through this routine: on the first round we try to sample a little bit of everything and  then on our second and third and fourth and I-lost-track rounds we only get our favorite foods, as if we know our stomachs will go on strike soon so we better get what we really like now before it’s too late. Anyone else like that?

So, that story has absolutely nothing to do with this recipe, except for the fact that this side goes fabulously with turkey (and cranberry sauce!!) And I am dead serious when I say it’s super easy. Don’t believe me? Green Bean Side 1 Chop up some carrots, bell pepper, and garlic.

And then take a weirdly-angled shot of it

Ok, fine, that step’s optional

Green Bean Side 2 Heat oil in a pan, add in the green beans, veggies, salt, and pepper, and stir-fry until the veggies have softened but are still crunchy.

And BAM! Done. Seriously. Dead Seriously. Green Bean Side 3 This is definitely an all-year-round kinda side dish. I served it up with white rice and Teriyaki chicken (I used this recipe’s marinade for the chicken, then baked the chicken in a lightly-greased baking pan at around 375F for about half an hour (flip the chicken a few times so it cooks evenly))

Green Bean Side

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 4

Green Bean Side

An easy and delicious side that every Thanksgiving table needs!

Ingredients

  • 2-3 cups green beans (if frozen, thaw)
  • 2 garlic cloves, thinly sliced
  • 1-2 carrots
  • 1 bell pepper (optional)
  • olive oil
  • salt and pepper, to taste

Instructions

  1. Heat the olive oil in a pan; saute the garlic until aromatic.
  2. Add in the rest of the vegetables and saute on high until soft but still crunchy (about 10 minutes).
  3. Season with salt and pepper and a bit more olive oil.
  4. Serve immediately.
http://www.mateamilojkovic.com/?p=808

Cheesy Chicken Enchiladas

Guys, you have to try these enchiladas. That’s not a comment; that’s a command. They are de-licious! A little more time-consuming than the Quinoa Enchilada Casserole I made a while back, but you need to find time to make these–100% worth it! (If you can’t make them tonight, try the Quinoa Enchilada Casserole. And then, tomorrow or next week, make the real-deal enchiladas–you won’t regret it, trust me)

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And, again, I use my favorite pepper grinder! Gotta love an old-fashioned grinder

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Anyways, back to these enchiladas! Cook the chicken on medium-heat;  before flipping over, spice it up with chili powder, paprika, cumin, garlic powder and oregano. Once cooked, spice the other side up with the same spices, and then remove from the heat.

In the same pan cook the veggies and tomato sauce until the sauce thickens. Add in the chicken and cook for a few more minutes.

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Now it’s assembly time! In addition to your chicken mixture and tortillas, you’ll need shredded cheese and enchilada sauce–lots and lots of cheese. I used a whole 8oz block. Go big or go home!

….I wonder if that saying applies if you’re already home….

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Cover the bottom of a lightly greased baking pan with enchilada sauce (about a ladle full).

Lightly spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture. Roll it up and place folded-side down in the baking pan. Continue with all of the tortillas. (Note: I used a 9x11inch pan and had to use a smaller baking pan to fit in two more enchiladas. You can either use a larger baking pan, two slightly-smaller baking pans than the ones I used, or just do what I did. —-I think that covers all of your options)

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Once all of your enchiladas are in the baking pan, drizzle the left-over enchilada sauce on top.

Then dump sprinkle the cheese all over! Does that look good or does that look good?

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Bake until the cheese melts into a delicious ooey-gooey mixture and serve. I like to eat it with sour cream and salsa!

Cheesy Chicken Enchiladas

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: Serves 4-6

Cheesy Chicken Enchiladas

These chicken enchiladas will please any crowd! Don't believe me? Try them!

Ingredients

  • 3 tbsp oil
  • 1 1/2 lb skinless,boneless chicken breast
  • salt and pepper
  • 1 tbsp cumin powder
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp dried oregano leaves
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup corn *
  • 28oz crushed tomatoes
  • 1 tsp flour
  • 10 tortillas
  • 1 15oz can enchilada sauce
  • 2 cups shredded cheddar cheese

Instructions

  1. Heat oil in a large pan.
  2. Season chicken with salt and pepper. Place in pan and cook over medium heat until no longer pink (about seven minutes each side). Before turning sprinkle cumin, garlic powder, chili powder, paprika, and dried oregano leaves over chicken; then, before removing from pan, sprinkle the chicken on the other side with the spices. Remove chicken from pan and cool.
  3. In the same pan, saute the onion and garlic until tender. Add corn and canned tomatoes, stir, and cook for a few minutes.
  4. Cut the chicken breasts into strips. Add the chicken to the tomato mixture and stir in flour to help set. Remove from heat.
  5. Coat the bottom of the baking pan (about 9x13in) with enchilada sauce.
  6. Spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture (about 1-2 tbsp for each tortilla). Fold over filling and place in pan with folded side down.
  7. Repeat with remaining tortillas.
  8. Top with remaining enchilada sauce and cheese.
  9. Bake at 350F for about 15 minutes (until the cheese melts ). Serve hot with sour cream and fresh salsa.

Notes

*if corn is frozen, let thaw before using

Recipe adapted from Chicken Enchiladas

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